Saffron Tomato Chickpeas with Spiced Freekeh and Shaved Brussels Sprouts
Photo: Iain Bagwell
With its exotic notes of saffron and smoke, tenderness and crunch, this is a meal that doesn’t get old. All of its components last at least a week in the refrigerator and months in the freezer, so you can thaw them and assemble whenever you like. Look for dukkah, an Egyptian spice blend, at well-stocked grocery stores, Middle Eastern markets, and online. Or make your own: Blend 1/4 tsp. each sesame seeds, ground coriander and cumin, dried thyme, and finely chopped roasted hazelnuts.
How to Make It
Step 1
1
Slice brussels sprouts as thinly as possible. In a bowl, toss with lemon juice, salt, and sugar.
Step 2
2
Spoon chickpeas and freekeh into two bowls. Top each with half of seasoned brussels sprouts, 3 tbsp. yogurt, and a drizzle of oil. Sprinkle brussels sprouts and yogurt with fine sea salt and a pinch or two of dukkah.
Ingredients
10 brussels sprouts
1 1/2 teaspoons lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon turbinado sugar
2 cups Saffron Tomato Chickpeas
2 1/2 cups Freekeh with Parsley and Onions
6 tablespoons yogurt
4 teaspoons extra-virgin olive oil
Fine sea salt to taste
About 1/2 tsp. dukkah, store-bought or homemade
Directions
Step 1
1
Slice brussels sprouts as thinly as possible. In a bowl, toss with lemon juice, salt, and sugar.
Step 2
2
Spoon chickpeas and freekeh into two bowls. Top each with half of seasoned brussels sprouts, 3 tbsp. yogurt, and a drizzle of oil. Sprinkle brussels sprouts and yogurt with fine sea salt and a pinch or two of dukkah.
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